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Pot Pie Casserole

Chicken Pot Pie Casserole Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp dried thyme
  • 3 cups shredded cooked chicken
  • 12 oz frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (8 count)

Method
 

  1. Preheat oven to 400°F (200°C). In a large skillet over medium heat, melt butter. Add onion and cook 5 minutes until soft. Stir in garlic and cook 30 seconds.
  2. Sprinkle flour over onion mixture and stir 1 minute. Whisk in broth and milk, bring to a simmer, and cook 3-4 minutes until thickened.
  3. Remove pan from heat. Stir in salt, pepper, thyme, chicken, and frozen vegetables until evenly combined. Taste and adjust seasoning.
  4. Pour filling into a 9x13-inch baking dish. Cut each biscuit in half horizontally and arrange over the filling, cut side down.
  5. Bake 20-25 minutes until biscuits are golden and filling is bubbling. Let rest 5 minutes before serving.

Notes

This casserole is a great use for leftover roast chicken or turkey. The filling can be made a day ahead and refrigerated; just add an extra 5 minutes to the bake time if starting cold.